The secret of hand brewing: the stability of brewing determines the quality of a cup of coffee.

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A good cup of hand-brewed coffee can taste different levels of details such as sour, fragrant and sweet. It tastes refreshing and burden-free. Such meticulous flavor changes are very different from strong Espreeso, and you can't extricate yourself as long as you touch them.

The stability of brewing determines the quality of a cup of hand-brewed coffee. if you want to make a good cup of hand-brewed coffee, you might as well train the stability of holding a long-mouthed pot in your hand, follow the time parameters of water injection instructed by your teacher, and the ratio of water to coffee. The steps of making coffee by hand are not complicated, as long as you are adept at cooking and chatting, it is very leisurely! However, coffee expert Xie Borong suggested a key point, that is, water injection can be divided into 2 to 3 times, if a sufficient injection can easily let the water over the coffee powder, but also drenched on the filter paper, so that the coffee will lose its taste. And want to brew a delicious cup of hand-brewed coffee at home is actually very simple, appreciate some tricks and keys, you can also become a hand-brewed coffee master.

Coffee expert │ Xie Borong

He is the author of "the beginning and end of Elite Coffee". He has been drinking coffee for more than 10 years and has a passion for coffee that never looks back. It is his ultimate and most beautiful goal to enter the world coffee market with SimonHsieh's own coffee brand.

Step1: weighing

25g of coffee beans can brew about 260 to 280c.c of coffee, which is about 2 cups.

Step2: bean grinder

Use a brush to remove the residual powder left by the hand grinder, and at the same time correct the size of the coffee particles ground by the grinder.

Step3: ground beans

Ground coffee particles are too thick and easy to extract insufficiently, too fine and easy to extract too much, about the size of No. 2 sugar.

Step4: folding filter paper

Fold the indentation on the filter paper, then spread it into the filter cup, and note that the fold is aligned with the position of the cup handle.

Step5: whole powder

Pour the ground coffee powder into the filter cup and pat the cup body to smooth the coffee powder.

Step6: measure the temperature of water

The water temperature of 90 degrees is suitable for medium and shallow coffee beans to extract the complete aroma of coffee. Re-baking is about 85 degrees. (the water in the hand flush pot should be filled to 9 minutes, so it is easier to control the center of gravity.)

Step7: water injection

The water column is collected clockwise from the middle to the outside (look at personal gestures, counterclockwise, as long as you turn regularly) to inject water, so that coffee powder can evenly absorb water.

Step8: steaming

Start the clock for 40 seconds and let the hot water slowly seep into the center of the coffee powder to dissolve the water-soluble substances in the coffee powder. Then proceed with the second water injection. (the parameters of water injection time can be explained in the figure on the left)

[water injection, small action and big key]

1. The white area on the picture is the water injection area, which is easy to be drenched on the filter paper to destroy the flavor.

two。 It is better to inject water for 2 to 3 times, and the time parameters of water injection are as follows (the first water injection is not included in the timing, based on the principle of soaking brown powder)

0:00 ∼ 0:40 for the first steaming

The second water injection 0:40 ∼ 1:30

The second steaming 1:30 ∼ 1:50

The third water injection 1:50 ∼ 2:30

[long-nosed kettle]

If the handle is held too far behind, the kettle body is easy to tilt and shake, and it will break the stability of the soil water column. Try to hold the front end of the handle, as long as the kettle body is stable, and the water column poured out will be much more stable.